Taste-Characteristic Attributes and Related Contribution Compounds of White Tea
This study focused on the taste-characteristic attributes of representative white teas and related taste-chemical compositions. In this study, the white tea made from 9 representive cultivars were taken as research objects, including Fuding Dabaicha, Fuan Dabaicha, Chun Yu2 etc. Sensory evaluation a...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060260 |
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| author | Yilin TONG Fangyuan FAN Yuqian TIAN Shuying GONG Haowei GUO Chuangsheng HUANG Senjie ZHOU |
| author_facet | Yilin TONG Fangyuan FAN Yuqian TIAN Shuying GONG Haowei GUO Chuangsheng HUANG Senjie ZHOU |
| author_sort | Yilin TONG |
| collection | DOAJ |
| description | This study focused on the taste-characteristic attributes of representative white teas and related taste-chemical compositions. In this study, the white tea made from 9 representive cultivars were taken as research objects, including Fuding Dabaicha, Fuan Dabaicha, Chun Yu2 etc. Sensory evaluation according to the national standard was used for taste-characteristic attributes analysis, high-performance liquid chromatography(HPLC) and other techniques were used for chemical detection, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. In this study, 9 types of white teas of different cultivars reflected six main taste-characteristic attributes: Clear, fresh, sweet, mellow, thick, and strong. Glutamic acid was correlated with the umami taste attribute in white tea samples(R=0.525) positively. The fresh taste was positive correlated with ratio of glutamate to the sum of epigallocatechin gallate and epigallocatechin(Glu/(EGCG+EGC)) strongly(R=0.695). And the ratio of total kaempferide to total flavonol glycoside(Kae/TFOG) was positively correlated with the fresh taste(R=0.452). Meanwhile, the high ratio of total amino acids to total catechins(aa/Ca>0.30) and ratio of total amino acids to total alkaloids(aa/Alk>0.90) contributing to the mellow and thick taste in the samples greatly. |
| first_indexed | 2024-04-11T16:07:02Z |
| format | Article |
| id | doaj.art-2fb6eb61ca7d457cb6b66ed11c73152b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:02Z |
| publishDate | 2022-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-2fb6eb61ca7d457cb6b66ed11c73152b2022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-04-0143728629310.13386/j.issn1002-0306.20210602602021060260-7Taste-Characteristic Attributes and Related Contribution Compounds of White TeaYilin TONG0Fangyuan FAN1Yuqian TIAN2Shuying GONG3Haowei GUO4Chuangsheng HUANG5Senjie ZHOU6Tea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Zhejiang University, Hangzhou 310058, ChinaThis study focused on the taste-characteristic attributes of representative white teas and related taste-chemical compositions. In this study, the white tea made from 9 representive cultivars were taken as research objects, including Fuding Dabaicha, Fuan Dabaicha, Chun Yu2 etc. Sensory evaluation according to the national standard was used for taste-characteristic attributes analysis, high-performance liquid chromatography(HPLC) and other techniques were used for chemical detection, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. In this study, 9 types of white teas of different cultivars reflected six main taste-characteristic attributes: Clear, fresh, sweet, mellow, thick, and strong. Glutamic acid was correlated with the umami taste attribute in white tea samples(R=0.525) positively. The fresh taste was positive correlated with ratio of glutamate to the sum of epigallocatechin gallate and epigallocatechin(Glu/(EGCG+EGC)) strongly(R=0.695). And the ratio of total kaempferide to total flavonol glycoside(Kae/TFOG) was positively correlated with the fresh taste(R=0.452). Meanwhile, the high ratio of total amino acids to total catechins(aa/Ca>0.30) and ratio of total amino acids to total alkaloids(aa/Alk>0.90) contributing to the mellow and thick taste in the samples greatly.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060260white teasensory evaluationtaste-characteristic attributestaste compoundchemometrics analysis |
| spellingShingle | Yilin TONG Fangyuan FAN Yuqian TIAN Shuying GONG Haowei GUO Chuangsheng HUANG Senjie ZHOU Taste-Characteristic Attributes and Related Contribution Compounds of White Tea Shipin gongye ke-ji white tea sensory evaluation taste-characteristic attributes taste compound chemometrics analysis |
| title | Taste-Characteristic Attributes and Related Contribution Compounds of White Tea |
| title_full | Taste-Characteristic Attributes and Related Contribution Compounds of White Tea |
| title_fullStr | Taste-Characteristic Attributes and Related Contribution Compounds of White Tea |
| title_full_unstemmed | Taste-Characteristic Attributes and Related Contribution Compounds of White Tea |
| title_short | Taste-Characteristic Attributes and Related Contribution Compounds of White Tea |
| title_sort | taste characteristic attributes and related contribution compounds of white tea |
| topic | white tea sensory evaluation taste-characteristic attributes taste compound chemometrics analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060260 |
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